Mix one cup of canola oil into the boiling water. Set aside to cool.
In the largest bowl you own, mix 3 cups of sugar, 2 cups of bran buds, 4 cups of all bran, 5 cups of flour and 1 tsp of salt together.
In a medium sized bowl, pour your quart of buttermilk, and add your 5 tsps of baking soda. Stir to combine, then let it sit for a few minutes as it rises.
Pour your oil and water mixture into the large bowl with the cereal/flour etc.
Next, add your baking soda and buttermilk mixture to the large bowl.
Then, add 6 eggs individually. It’s always a good idea to crack your eggs into a little bowl before adding them to err on the side of caution.
Mix it all together until combined, then cover and refrigerate overnight.
Set a stick of butter out to soften.
Time to Bake the Muffins!
The next morning, give it a good stir, and set your oven to 375º (350º for convection).
Spray your muffin tin or muffin liners with Pam.
Bake for 15-25 minutes depending on how much batter you used. A toothpick inserted into the muffin should come out clean, and they’re done!
Notes
Cook time will depend on how much batter you use per muffin, as well as altitude, weather etc. Use a toothpick to test if the center of your center muffin is cooked completely. The amount of muffins you can make with this recipe is also determined by the amount of batter you use.